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23OPERATION
ENGLISH
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne illness.
Beef Steaks
1" thick
1 to 1
1
/
2
lbs.
Rare
D
62-3
Steaks less than 1"
thick cook through
before browning.
Pan frying is
recommended. Slash
fat.
Medium
D
72-3
Well done
D
83-4
1
1
/
2
" thick
2 to 2
1
/
2
lbs
Rare
D
10 4-6
Medium
D
12 6-8
Well done
D
14 8-10
Chicken
1 whole, 2 to 2
1
/
2
lbs., split
lengthwise
C
20 6-8
Broil skin-side-down
first.
2 Breasts
C
20 6-10
Lobster Tails
2–4
10 to 12 oz each
C
12-14
Do not
turn over.
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1
/
4
to
1
/
2
" thick
D or E
5-6 3-4
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked)
1
/
2
" thick
D
53-5
Increase time 5 to 10
minutes per side for 1
1/2" thick or home-
cured ham.
Pork Chops
Well done
2 (
1
/
2
" thick)
D or E
76-8
Slash fat.
2 (1" thick) about 1lb.
D or E
9-10 7-9
Lamb Chops
2 (1" thick)
about 10 to 12
oz
Medium
D
64-6
Slash fat.
Well done
D
87-9
2 (1
1
/
2
" thick)
about 1lb
Medium
D
11 9
Well done
D
13 9-11
Salmon Steaks
2 (1" thick)
D or E
83-4
Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb
D or E
94-6
Food
Quantity and/or
Thickness
Rack
Position
First
Side
Time
(min.)
Second
Side
Time
(min.)
Comments
en-us_main.book.book Page 23 Thursday, February 9, 2023 1:05 PM
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